Vegetable Noodle Casserole
12" dutch oven
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of broccoli soup
1 1/2 cups milk
1 cup grated Parmesan cheese, divided
3 cloves minced garlic
2 Tbs. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. salt
1 (16 oz.) pkg. wide egg noodles, cooked and drained
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot blend, thawed
2 cups frozen corn, thawed
In a bowl, combine soups, milk 3/4 cup Parmesan cheese, garlic, parsley,pepper and salt; mix well. Add the noodles and vegetables and mix until well combined. Pour into a greased dutch oven and sprinkle with the remaining Parmesan cheese. Bake at 350° for 45 minutes or until heated through. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 12.
The Finished Product
With the days getting shorter, I'm losing what little natural light I have in my kitchen. This really is better than it looks. Sorry about the bad pic.
Okay, so this wont win any awards, but it was all right. I was so frazzled by dinner last night I really didn't care! :) I did add some canned chicken to make it a little more hearty. It wasn't my favorite meal, but my kids really liked it. They all had seconds, which surprised me. I even got a few "thank yous" out of it! That has to count for something! We decided this gets a B.